California Style Spaghetti and Meatballs

Fat
Protein
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Prepares {{ multiplier * 4 }} servings!

Recipe Ingredients

8
oz Ground Beef
8
oz Italian Sausage
2
--- Zucchini, noodled
2
--- Squash, noodled
1
--- Orange Bell Pepper, sliced
1
--- Small Tomato, diced
1
--- Avocado, mashed
0.25
--- Small Yellow Onion, Chopped
0.25
c Half and Half
2
tbsp Butter
1
tsp Salt
1
tsp Garlic Powder
1
oz Parmesan, grated
Salt and Pepper to taste
recipe-image
Andy Barninger
author-image
Preparation Time: 10 min
Cooking Time: 15 min
Servings Made: 4 Servings

Recipe Instructions

Preheat oven to 200ºF and in a large bowl combine ground beef, Italian sausage, yellow onion, salt, and garlic powder, then divide into 12-1 ounce meatballs.

In a large sauté pan over medium heat sear meatballs on each side for 1-2 minutes, remove from pan, place on a sheet pan, and finish in oven until desired doneness is reached.

In the same large sauté pan that the meatballs were cooked in heat butter over medium heat, add in noodled zucchini and squash, bell pepper, and tomato, sauté for 3-4 minutes, then reduce heat to low, simmer for ~5 minutes, then season to taste with salt and pepper.

While meatballs are cooking and noodles are simmering, heat half & half in a microwave safe bowl for 1-2 minutes, then whisk together avocado and half & half, season with salt and pepper to taste, and hold until step 5.

Once meatballs are cooked to desired temperature and noodles have simmered, plate with avocado sauce, garnish with grated parmesan, and serve immediately or cool, store in an airtight container, refrigerated for 5-6 days.

Recipe Statement

The macronutrients of your dish will depend on the type and brand of the ingredients you use. This could make your dish different from ours.

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